So I decided to take the legendary Beth’s Melt in Your Mouth BBQ Oven ribs and see what a little retained heat love will do. It required some tinkering, and I discovered that the Chamber’s Oven temperature chart had no rib recipes whatsoever. So…here’s the recipe. Enjoy!

Please note, Beth’s recipe originally has a BBQ sauce finish, but I’m a dry rub fan, so I didn’t do the sauce in the broiler step.